Vegan Egg Salad

So you’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! This was surprisingly convincing – I thought using tofu instead of eggs would require a lot more seasoning to mask the tofu taste, but once you get the mayo and mustard in there it’s pretty darn egg-salad-like. But way easier because there’s no boiling and peeling all those eggs!

You just crumble some extra firm tofu in a bowl (after giving it a good squeeze to remove some of the extra water) – don’t bother crumbling it too small, you’ll smash it up more as you add the mayo and mustard.

Then add about a half cup of vegan mayo (that recipe I just linked is super easy to make) and 2-4 teaspoons of mustard (to taste) and a bit of salt. The mustard will make it yellowish like egg salad, but you can also add a pinch of turmeric if you’d like it even yellower.

You could stop right there and have a very nice egg salad-y filling for sandwiches or on top of crackers, or you can add any of the things you might like in egg salad – minced cucumber, pickles or relish, paprika, garlic and onion powder, or maybe a dash of curry. One thing I saw suggested in a few places is to add black salt, which I had never tried before but am now super excited about. It adds a sort of deep sulphuric flavor that makes the salad seem a bit more “eggy” – I think it would be fantastic in lots of places, like tofu scrambles or even sprinkled on top of lettuce wraps or in soups!

For my salad I added minced celery and pickles and a bit of onion and garlic powder and it was delicious. I also went for a deviled egg approach and dolloped a bit on some gluten free crackers and sprinkled it with paprika – so good! This would be a fun Easter party appetizer for sure.

Of course it also works great on sandwiches or wraps, or even just spread on a celery stick as a quick and easy snack. It keeps in the fridge for a few days so feel free to make a big batch and have easy lunches all week!

This was quite good. My tofu-hating wife, who’s a bit of an egg salad snob, loved it. My first batch followed the recipe exactly. The second time I added even more mustard, a bit of pickle juice with more minced pickle, and chopped onion instead of the powder. The third time saw a sprinkle of dill added. That was the one we decided was best. I love how your recipes are generally simple and open for customizing!

Put this on toasted gluten free/dairy free bread and was pleasantly surprised! I added paprika, and really enjoyed the bites with big celery chunks in it…..will definitely be on the hunt for black salt for next time. Thank you! I’m new to vegan life, and finding great recipes helps me get through the sadness of not eating my old favorite foods.

I’m a huge egg salad fan..but I’m allergic to soy so tofu is not an option for me. What I’ve been doing is actually using avocado as the eggbase ….it tastes like the exact texture! Any other suggestions?

I am a vegan and my girlfriend is a vegetarian who LOVES egg salad. I made this recipe for her and she loves it! I think she might be almost ready to convert to full vegan thanks to your delicious (and amazingly simple and easy) recipe. Thanks so much for sharing it.

You might want to look for McKays chicken seasoning. I use it all the time in eggless salad, meatless chicken soup recipes. It adds the yellow color and the egg flavor. They have a vegan, no MSG, and beef flavor as well. Made by Dismat corp out of Toledo, Ohio.

I made this the other day and I love it! I just love simple, great tasting recipes, thank you! My mom always added green olives to egg salad when I was a child, so that is what I added and I would swear I was eating the real thing.